INDIAN RICE PUDDING (KHEER)
Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess
Provided by Roopa Gulati
Time 1h
Number Of Ingredients 9
Steps:
- Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
- Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
- Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
- Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.
Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
KHEER
An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 'Zaar World Tour.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
- Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- Remove from the heat. Sprinkle with the rose water.
- Serve warm or chilled in dessert bowls.
KHEER - THE WORLD'S YUMMIEST ONE!
Yesterday, Feb 14th, was a VERY special day for me. It marked the conclusion of a 5 month fast period on every Friday for me. As per the religious beliefs and the holy book,I made this sweet rice-milk pudding yesterday. Also, it was Valentine's Day, and being the "sweetest" holiday, I had been only more glad that I could finally give this recipe a shot! I found this recipe in a magazine few days back. My mom and me had this for our Valentine's dinner at the end, as dessert:) She really liked it(and she is NOT a sweets person) and said, I must write "Dig in" to please her when I share the recipe on Zaar. That's why that's there in the recipe at the end;) HAPPY VALENTINE'S DAY! May the fragrance of love touch every soul and its essence smell stronger with time!
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice in 2-3 changes of water.
- Drain and keep aside.
- Now pour the fresh milk into a large pot.
- Bring to a boil.
- Add rice.
- Cook on slow fire for 10-15 minutes, stirring occasionally.
- Bring to a boil twice again.
- Stir constantly.
- Lower flame and check if the rice is soft.
- Stir in cardamom powder.
- Add the milkmaid (make sure that the flame is low).
- Cook for another 5-7 minutes, stirring constantly.
- Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
- Remove from flame.
- Transfer kheer into a large serving bowl.
- Garnish with chopped nuts.
- Do NOT cover the bowl.
- Allow the kheer to cool down to room temperature.
- Cover.
- Refrigerate.
- Serve cold, or rather, like mom says,"Dig in"!
Nutrition Facts : Calories 460.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 54.5, Sodium 198.9, Carbohydrate 69.5, Fiber 0.6, Sugar 48.7, Protein 14.1
KHEER (RICE PUDDING)
This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Provided by PATRICK7
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
- Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g
KHEER
Rich coconut milk laces a (more or less) traditional rice pudding that is scented with cardamom, cinnamon and saffron. Dates and raisins add sweet bursts that melt in your mouth.
Provided by YummySmellsca
Categories Dessert
Time 40m
Yield 8 dessert portions, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, combine the milk, milk powder, saffron (if using) and cooked rice, whisking well.
- Heat until the mixture begins to boil, then reduce the heat to low and simmer, stirring often, until the mixture begins to thicken - about 5 minutes.
- Increase the heat to medium and add the coconut milk, coconut sugar, cardamom and cinnamon.
- Continue to cook, stirring, until the mixture just begins to thicken again, approximately 5 to 10 minutes.
- When mixture begins to thicken, remove from the heat and stir in the raisins and dates.
- Serve warm, room temperature or chilled - if chilling, cover the surface directly with plastic wrap to avoid forming a "skin".
Nutrition Facts : Calories 206.4, Fat 7.8, SaturatedFat 5.7, Cholesterol 8.5, Sodium 39.7, Carbohydrate 30.5, Fiber 1.5, Sugar 10.5, Protein 5.1
CARDAMOM KHEER
This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.
Provided by Meera Sodha
Categories Diwali Dessert Rice Pistachio Cardamom Cinnamon Milk/Cream Soy Free Peanut Free Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
- Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.
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- To prepare the rice kheer, rinse the rice with water 2 - 3 times. Soak the rice in enough water for 30 minutes or so.
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- Bring the milk and rice mixture to a boil on high heat and then reduce the heat to low and let simmer for 45 minutes, stirring frequently till the milk thickens and the rice gets cooked and homogenizes slightly in the milk.
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- Rinse the rice and soak it for 15-20 minutes. Ensure that the rice that you are using is aromatic. Boil the milk, and put one tablespoon of boiled milk in a bowl. Once warm, add a few saffron strands to the tablespoon of milk.
- While the milk is boiling, drain all the water from the rice and add it to the milk. Cook the rice on low flame till it is half cooked, then mix sugar as required, and continue cooking. Simmer till the rice is almost cooked. The flame should be kept low and you must keep stirring.
- Add half a teaspoon of cardamom powder, chopped cashews, sliced pistachios and the saffron dissolved milk to the rice. Mix and continue to cook. Once the rice grains are cooked and the kheer thickens, scrape milk solids from the sides and add it to the kheer.
KHEER RECIPE, HOW TO MAKE RICE KHEER - SWASTHI'S RECIPES
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- Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
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- Press the sauté button and add 1⁄2 cup water to the pot. Once the water begins to steam, pour the milk into the pot. (Make sure the water is steaming before adding the milk as this will prevent the milk from burning at the bottom of the pot.) Add the rice, stir.
KHEER RECIPE | RICE KHEER - DASSANA'S VEG RECIPES
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- Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai.
- Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
SEVIYAN KHEER | VERMICELLI KHEER - DASSANA'S VEG RECIPES
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- Heat 1 tablespoon ghee in a heavy kadai or pan. Add 3 cloves. Fry for 2 to 3 seconds. Addition of cloves is optional.
RICE KHEER (INDIAN RICE PUDDING) - COOK WITH MANALI
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- Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
- Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods.
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- Then, in a heavy bottom pan, bring the milk to a boil. Once the milk starts boiling, simmer the heat cook for 7-8 minutes
- Now, add soaked rice, stirring continouosly. Allow the rice and milk to cook together for 12-15 minutes on low heat. Keep stirring in between to avoid burning. TIP : Once the rice cooks well, gently mash the rice with the back of ladle to break the rice garins (you may also use masher). Do not over mash it . However, if you are using broken basmati tukda or short grain rice, then you do not need to do the mashing. But if using long gran grain basmati rice, then do mash it once to get that perfect rice kheer consistency.
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